It's hard to find a good crabcake when you go gluten free, as Mallory discovered five years ago. They're all fally-aparty and mushy without the slight crisp. And it's even harder to find a good crab cake when you go vegan. Sure, there are some delicious alternatives (we can go on and on about Sophie's Kitchen) that use this amazing thing called konjac root that makes a spongy, seafood like consistency. But there's something still a little less than ceremonious-- or fancy-

We've been steadily working on The Rumbly Tummy: A Cook & Color Book since getting to Scott's parents' farm in Central California. We occasionally have to make trips outside of the small town of Dinuba to find ingredients, as there is a surprising lack of tempeh at the local Walmart. After kitchen testing all 54 recipes, we happened on New Year's Eve with a lot of extra room in our bellies on account of them stretching, and a little bit of nostalgia for the days of cheesebo